Description
Savor the flavors of fall with this Easy No-Bake Pumpkin Cheesecake! Creamy, spiced, and incredibly simple to make, this dessert is perfect for busy days or when you want a show-stopping treat without the oven. It’s a delightful way to celebrate the season with minimal effort and maximum flavor.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Optional: 2 large eggs (for a firmer texture)
Instructions
- Prepare the Crust
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, forming an even crust.
- Chill in the refrigerator while you prepare the filling.
- Make the Filling
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Add pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves.
- Mix until fully combined and smooth.
- If using eggs, add them one at a time, mixing just until incorporated for a firmer cheesecake.
- Assemble the Cheesecake
- Pour the prepared filling over the chilled crust.
- Spread evenly with a spatula, ensuring a smooth top.
- Chill and Set
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
- For faster setting, freeze for 1-2 hours, but avoid freezing for extended periods to maintain creaminess.
- Serve and Enjoy
- Remove the cheesecake from the springform pan.
- Top with whipped cream and a sprinkle of cinnamon, if desired.
- Slice and serve to enjoy the creamy, spiced goodness.
Notes
- Ensure the cream cheese is fully softened for a smooth, lump-free filling.
- Canned pumpkin puree is ideal—avoid pumpkin pie filling, which contains added spices and sugar.
- Customize the crust by substituting graham crackers with ginger snaps or vanilla wafers for a unique flavor twist.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American